^ Not claiming it as Isaan- a more 'isaanised' version of yer basic Cantonese noodle soup would be kwai jaap, which thanks to the garlic, has a fair Vietnamese influence- in Ubon, which has a VN community, it is sometimes called Vietnamese noodles. Then there's the kwai teo from Malaysia and Singapore, made only with flat noodles and not a soup at all- dry stir fried noodles. (Incidentally, the word teo or teoh in Cantonese is just a 'qualifier'- it refers to anything long and ribbon like, be it a snake, a piece of string, or noodles.) They all originate from, but differ, from the original Cantonese style- you won't find chilli and nam pla in a Cantonese noodle soup!

And of course, Massaman is a Malay dish- should that have made the cut then? The Massaman here hardly varies from the Malay original.

I've taken the OP to refer to foods that are ubiquitous in Thailand, no matter their historic derivation. On which basis, and not surprisingly, the article seems to be written by someone (a farang or bangkokian?) more familiar with Bk & southern Thai cuisine than the more populous but less visited N & NE. Put it this way- if it's from an isaanite, how on earth did larb not make the cut, while gaeng som & massaman did?

Oh, I have hated it for years. My wife hails from the back blocks of Nakhon Sri Thammaraat. Her and her posse are also into that horrible smelling gaeng tai pla (which tastes only slightly better than it smells, which isn't any endorsement at all).

^ Not claiming it as Isaan- a more 'isaanised' version of yer basic Cantonese noodle soup would be kwai jaap, which thanks to the garlic, has a fair Vietnamese influence- in Ubon, which has a VN community, it is sometimes called Vietnamese noodles. Then there's the kwai teo from Malaysia and Singapore, made only with flat noodles and not a soup at all- dry stir fried noodles. (Incidentally, the word teo or teoh in Cantonese is just a 'qualifier'- it refers to anything long and ribbon like, be it a snake, a piece of string, or noodles.) They all originate from, but differ, from the original Cantonese style- you won't find chilli and nam pla in a Cantonese noodle soup!

And of course, Massaman is a Malay dish- should that have made the cut then? The Massaman here hardly varies from the Malay original.

I've taken the OP to refer to foods that are ubiquitous in Thailand, no matter their historic derivation. On which basis, and not surprisingly, the article seems to be written by someone (a farang or bangkokian?) more familiar with Bk & southern Thai cuisine than the more populous but less visited N & NE. Put it this way- if it's from an isaanite, how on earth did larb not make the cut, while gaeng som & massaman did?

What about Khanom Jin which, despite Jin meaning Chinese, are about as Thai as it gets?

I had a few traditional somtams in Nakhon Phanom, where its claimed they serve the finest Isaan food.

Those were the few times I've actually eaten most of the somtam on a plate. Brilliant, they were. Aroi maak. The freshly done chicken was just right (it was sunday lunchtime), but sadly one place spoiled it by heating up yesterdays on the bbq, which arrived still cold in the middle, and it was a bit slimy..ie. not well done.

Usually I pick at a somtam and dip my khao neow into the juices, but I never thought this could taste so great.

So it goes to show, if you want great Isaan food, go to Isaan. Or Sabai jai Kai yang in Ekkamai, almost opposite Big C

Take base ingredients of mostly dire quality. Smother it with chili, spices and anything burning hot to mask the taste and poor quality of the base ingredients. Add a little food colouring to extend the range.
Thai food has your palette suckered.
Changed little over the centuries, the possible exception being fresh fish and seafood.

It was done to persuade people to eat raw meat products that would have killed you were it not for the spices. Thais have you eating cheap smelly shite, made from inedible ingredients for peasants.

Im not here for the culture or the temples or the food. The saving grace for Thai food is that other Asian spiced shite only comes in mud colour.

Take base ingredients of mostly dire quality. Smother it with chili, spices and anything burning hot to mask the taste and poor quality of the base ingredients. Add a little food colouring to extend the range.
Thai food has your palette suckered.
Changed little over the centuries, the possible exception being fresh fish and seafood.

Wow you having a bad day? I too am tired of Thai food most of the time. But that is BS.